Broke my foot off in one.......

This brisket was unreal. $1.49 per lb 4th of July special. My god man. This was killer. Holy cow man. Did I mention this was good? Bad Byron's. oak. Period. And I'm floating in the middle of Lake Travis with the kids and friends. Life is very good today.

So I cut this one a little different and I loved it. I posted a vid from Robert Rodriguez last month where he cuts the flat off where the point starts then he cuts the point down the middle longways (turn 90 degrees after you gut off the flat). That's what this pic is. Made a huge difference. Bark all the way around every bite.

Alright-I'm mentally prepping for the 9lb brisket in my freezer. Lots to consider, but one question I have is burnt ends. I love the idea and sound of burnt ends, but is this "finished" in any way after the long brisket cook? Franklin's videos are great about informing about both the meat and the cook, but I get the sense that there's more work to do with this piece.

Alright-I'm mentally prepping for the 9lb brisket in my freezer. Lots to consider, but one question I have is burnt ends. I love the idea and sound of burnt ends, but is this "finished" in any way after the long brisket cook? Franklin's videos are great about informing about both the meat and the cook, but I get the sense that there's more work to do with this piece.

I don't do burnt ends. That cut you see above is what you would cube up to make burnt ends. It's the best piece so I eat it as it is. Burnt ends are delicious but not really traditional in our area. I wouldn't give up my delicious point for anything.

I'm curious as to why a brisket has such a "fear factor" built into them.

They are my favorite smoke, and after doing dozens of them (mostly on my $50 water smoker) I've only had one bad one. AND, it was a double brisket smoke, the other one was perfect, so I think I just got a bad piece of meat.

As long as you cook to temp (and, on my water smoker, I didn't) and take it to 200 F, I don't see how you can go wrong.

Aggie96, dammit, it's early July! Do NOT wait until the end of the summer to try one! Just do it, darnit!

Cen-tex I have tried a few and have always saught your advice...now that being said each time that I have trusted and listened to your advice they have gotten better and better. Your advice and wisdom is much appreciated and for sure needed. Thanks and Be sure that I will be writing and asking for help in the near future. Thanks very much!

Cen-tex I have tried a few and have always saught your advice...now that being said each time that I have trusted and listened to your advice they have gotten better and better. Your advice and wisdom is much appreciated and for sure needed. Thanks and Be sure that I will be writing and asking for help in the near future. Thanks very much!

There is a trail of destruction a mile wide of those who have followed my advice and wisdom )

I bought a 14 pound black angus choice brisky today. They were behind the counter - the meat guy thought I was crazy when I asked him for the largest, floppiest one. I explained - the floppy ones have less hard fat. He said he'd remember that.

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat